Kitchen SOP for Using Food Processor

SOP Number: Kitchen / F&B Production SOP – 26

Department: Kitchen / Food Production - Food Processor

Date Issued: 19-Dec-2018

Time to Train: 20 Minutes

Purpose of this SOP:

To ensure the hygienic operation of the food processor while producing consistent results, always pay strict adherence to the guidelines of safety practices. The staff should make sure to safely and hygienically operate the food processor to achieve consistent results.

The Executive Chef and the Sous Chef should be responsible to ensure that appropriate equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Operating Food Processor Standard Procedures:

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your's and others safety, and also to avoid any injury while operating these equipment.

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